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Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Lunch & Dinner Recipes

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons Madras curry powder
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons sea salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups coconut milk
  • 1 cup water
  • 16 jumbo shrimp, peeled and deveined
  • 1 large firm but ripe mango, peeled, pitted and diced
  • 1 large sweet potato, peeled, diced and boied or steamed until tender and quickly chilled
  • 3 tablespoons minced green onion (white and green parts)
  • 3 tablespoons chopped fresh cilantro
  • Melt butter in a large heavy saucepan over medium heat. Add onion and garlic and sauté until aromatic, about 3 minutes. Stir in curry powder, ginger, sea salt, cayenne and black pepper. Add coconut milk and water; bring to a simmer and cook for 2 minutes. Add shrimp, mango and sweet potato to saucepan; bring back to a simmer and cook for 4 to 5 minutes more or until shrimp are pink. Garnish the shrimp and mango curry with green onion and cilantro.



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